Bocadillos with blue cheese, serrano ham and apricots

There are sandwiches, and then there are bocata - our recipe for bocadillos with Blue Cheese, Serrano ham and apricots dons an ensemble of charming flavours and earthy aromas. Sat inside crispy baguettes, dried fruit and meat nestle against a coating of smooth aioli, fresh salad and blue cheese.

Salty
Heat

ingredients

2 dl water

½ dl vinegar

1 dl sugar

2 sprigs rosemary

15 red peppercorns

100 g dried apricots

1 large baguette

6 salad leaves

20 aioli

6 slices serrano ham

150 g Castello® Danablu

preparation

1. In a pan bring water, sugar and vinegar to a boil.

2. Add sprigs of rosemary and red peppercorn and let it simmer for 5 minutes.

3. Cut dried apricots in half and add to the pan.

4. Let it simmer for 5 minutes, remove the pan from the heat and leave the apricots in the vinaigrette for 30 minutes.